Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, sliced
- 6 ounces portobello mushrooms, coarsely chopped (about 2½ cups)
- 2 garlic cloves, minced
- ¼ to ½ teaspoons red pepper flakes
- sea salt and freshly ground black pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup gluten-free chicken broth
- 4 Italian plum tomatoes, quartered
- 2 medium zucchini, cut into 1-inch pieces
- 1 pound chicken tenders
Make it step by step
- In a large skillet, heat oil over medium-high heat.
- Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano, and basil until onions are translucent, about 4 to 5 minutes.
- Stir in chicken broth, tomatoes, and zucchini and bring to a simmer.
- Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.